YOUR GRILL WAS MADE FOR MORE
Obviously, grills are the best way to help meats achieve their sizzling, succulent potential. But, your grill can do more. Oh, yes, much more.
Like grilling a salad. Sound strange? It is. And grilling shredded carrots might not be the best idea. But experimenting is. So fire up that grill and push the boundaries of your typical backyard barbecue.
Romaine lettuce. This is where the salad thing comes in. Only it’s salad with a delectable smoky char. Split a head of romaine lettuce in half lengthwise, rub with olive oil and grill until both sides are nice and blackened (2-3 minutes per side). Serve the halves slathered with rich Caesar dressing or simply drizzled with a little balsamic vinegar.
Oysters. If you’re not a fan of oysters, maybe grilling them will bring you around. Wash them under cold water and cook them covered on the grill. When their shells pop open, they’re ready for action. After carefully opening each with shucking knife, top with a little lemon or hot sauce and enjoy, preferably with a crisp pilsner or icy vodka and club soda.
Avocados. Seriously? Seriously. The only thing better than a creamy avocado is a creamy, smoky one. Rub a little oil into each half (remove the nut first), then cook them cut-side down for about five minutes. Add a little lime, a little salt and say ¡olé! Or take advantage of the hole in the middle of your alligator pear and fill it with fresh salsa or a drizzle of ponzu sauce.
Pickles. Say what? Grilled. Pickles. Slice pickling cucumbers into thick rounds or spears and sear them over white-hot coals for about a minute. Place them in a bowl inside the refrigerator with white vinegar, salt, sugar and dill. An hour later, your lowly cucumbers will be transformed into fresh, flame-roasted pickles. They’re your secret weapon for building the ultimate burger or Chicago-style hot dog. Or you can chow down on them while standing in front of the open refrigerator door – we’re not ones to judge.
Peaches. Maybe not so strange, but soooo good! Start with halved, pitted fruit that isn’t over-ripe. Cook them cut-side down for three minutes, rotating every so often to get photoshoot-quality hash marks. Then, before taking those tasty sons of peaches off the grill, flip them over and brush them with some honey the same way you’d finish off a rack of ribs with barbecue sauce (including making yum-yum noises). In another two or three minutes, the honey will begin to caramelize and… what were we saying?